Scalloped Potatoes.
Butter and spice build a creamy sauce that keeps these potatoes tender through a slow bake and ready whenever you need them
Butter and spice build a creamy sauce that keeps these potatoes tender through a slow bake and ready whenever you need them
Ingredients
FOR THE POTATOES
- 2 Pounds russet potatoes, peeled and sliced
- 2 Tablespoons Casa M Spice Co® Cattle Drive®
- 1/2 Tablespoon Casa M Spice Co® Chain Reaction®
- 4 Tablespoons butter
- 3 Tablespoons flour
- 2 ½ Cups milk
- 1/4 Cup parmesan cheese, grated
- 1/4 Cup Parsley, chopped
Method
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01
Preheat oven
10 minGet your oven to 350° so it's ready when your dish is built. Low and slow is the name of the game here.
-
02
Slice the potatoes
10 minPeel your russets and slice them thin and even—about 1/8 inch is right. Uniform thickness means everything cooks at the same rate.
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03
Make the roux
2 minMelt butter in a saucepan, then whisk in flour to form a paste. This is your thickening agent, so work out any lumps.
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04
Build the cream sauce
5 minAdd milk slowly while whisking constantly to keep it smooth and lump-free. Patience here prevents a grainy sauce.
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05
Season and thicken
5 minStir in Cattle Drive® and Chain Reaction® and bring to a low simmer, stirring often until the sauce coats the back of a spoon. You want it thick enough to coat the potatoes, not watery.
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06
Layer potatoes and sauce
5 minSpread a quarter of the sauce on the bottom of your baking dish, then layer a quarter of the potatoes. Repeat three more times, ending with sauce on top. This even distribution is what makes every bite creamy.
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07
Top with cheese
1 minSprinkle parmesan over the top layer. It'll melt into the sauce and add a sharp, salty bite.
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08
Bake covered
45 minCover with foil and let it bake low and slow. The cover traps steam so the potatoes soften without the top drying out.
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09
Finish uncovered
30 minRemove the foil and bake until the top is golden and bubbly. This gives you a light crust while keeping the insides creamy.
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10
Garnish and serve
2 minSprinkle fresh parsley over top just before serving. It brightens up all that richness and looks sharp on the plate.
From Mike's Notebook
Slice potatoes thin and uniform—thick spots won't soften before the sauce reduces and thickens.
Make the roux ahead and let it cool slightly before whisking in cold milk to avoid lumps.
Assemble the dish the night before; the potatoes absorb seasoning overnight and bake more evenly.